🔥 Celebrate new books on our BBQ & Grilling shelf with 25% off ckbk membership 🔥
2
for LunchMedium
By Yan-Kit So
Published 1992
These dried cotton-threadlike noodles, handmade and plaited into thin cakes, come from Amoy, Fujian Province, hence their name. They are very popular in Taiwan and Singapore, as there are many Chinese of Fujianese origin living there. The key to this dish lies in very quickly deep-frying the vermicelli so that they become neither lumpy nor mushy. This can be done hours, or even a day, in advance, as long as they are kept from going rancid.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement
No reviews for this recipe